Greek Chili
Discover a bold fusion of Mediterranean flavors with this comforting Greek Chili recipe—a delightful twist on the classic chili that celebrates the warm, aromatic spices of Greek cuisine. Featuring tender ground beef or lamb, creamy cannellini beans, and a medley of cinnamon, oregano, and cumin, this hearty dish is simmered to perfection with rich tomatoes and a splash of red wine vinegar for a subtle tang. Topped with crumbled feta cheese and fresh parsley, this unique chili is as flavorful as it is satisfying. Perfect for cozy weeknight dinners, it pairs beautifully with crusty bread or fluffy rice. Ready in just an hour, this easy one-pot meal is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef (or ground lamb for authenticity)
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 15 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken or beef broth
- 15 ounces cannellini beans (drained and rinsed)
- 1 teaspoon ground cinnamon
- 1.5 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 bay leaf
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon red wine vinegar
- 0.5 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef (or lamb) and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Remove any excess fat if necessary.
Add the diced onion and garlic to the pot. Sauté until the onion is soft and translucent, about 3-4 minutes.
Stir in the cinnamon, oregano, cumin, and paprika. Cook for 1 minute to toast the spices and release their aroma.
Add the canned diced tomatoes, tomato paste, and broth. Stir well to combine.
Add the drained and rinsed cannellini beans, bay leaf, salt, and pepper. Stir and bring the mixture to a boil.
Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally to prevent sticking.
Stir in the red wine vinegar and adjust seasoning with extra salt or pepper if needed.
Serve the Greek chili hot with a generous sprinkle of crumbled feta cheese on top. Garnish with fresh chopped parsley if desired.
Enjoy with warm crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 4104 mg | 178% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 24.0 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 700 mg | 54% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4060 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
